Ingredients
- 1tbsp olive oil
- 1 onion, roughly chopped
- 2tsp cumin seeds
- 200g red lentils
- 320g carrots, peeled and chopped
- 1 ltr veg or chicken stock
- 2 jalapeno chillies and more to serve
- 1 x 400g tin chopped tomatoes
- 1 lime, zest and juice
- Salt
- To serve: natural yogurt
1 Pour the olive oil into a large pan. Add the onion and saute over a medium heat for five minutes. Add the cumin and stir for a few seconds, until fragrant. Add the lentils, carrots, tomatoes, two jalapenos and stock. Simmer for 15-20 minutes until the lentils are soft.
2 Blitz with a stick blender until smooth. Add a little more water or stock if it's too thick for your liking. Stir through the lime juice. Taste for seasoning. Serve with a dollop of yogurt, chopped jalapenos and the lime zest.
